In 2013, the local, sustainable food movement continued to expand to the point where even unlikely major fast food brands are involved. Chipotle, a chain admittedly known for preaching sustainability, made tofu from a popular supplier available in many of its stores, and McDonald’s announced an initiative to serve certifiably sustainable fish.

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Over the past year, manufacturers and inventors have also started looking toward the future of food, from a NASA-funded project to 3-D print pizza to incredibly realistic fake eggs, created as part of a bid to wean the world off factory-farmed foods.

Smart refrigerators, faucets that detect bacteria on produce, and 3-D printed dishes are just some of GE’s predictions for the kitchen of 2025. Don’t pass them off as unrealistic: GE has been right before.

We took a visit to Hampton Creek, a startup trying to engineer an eggless future, to see how the company is engineering new versions of cookies and mayo that don’t involve any chickens. The results will amaze you. So will the “mayo library.”

Whole Foods is teaming up with rooftop garden company Gotham Greens for its next New York location. When the lettuce only has to come down a staircase from the roof, that’s about as local as you can get.

Greek yogurt is healthy and good, but the process of making it creates something called acid whey. Acid whey is very bad: accidental spills of it have killed thousands of fish. But Greek yogurt is booming, so what to do with its dangerous byproduct?

Dave’s Killer Bread, about to launch nationally after huge success in the Northwest, was started after its co-founder finished a 15-year prison term. Now he’s sourcing local ingredients and making a killing.

The space agency made a splash with its headline-friendly plan to print pizzas in space. But what exactly does the ability to create food for astronauts mean in terms of our plans for exploring the galaxy?

If Gates has his way, we’re going beyond eggs and meat, using new substitutes that taste the same but that we can make in a lab instead of a farm, so we can feed the entire planet. And then we’re also going to make salt healthy, while we’re at it.